Allergen Production

• Grade 12 (essential).
• 3–5 years' operational experience within a manufacturing or food production environment.
• Experience supervising production teams.
• Strong process management, planning, problem-solving, and decision-making skills.
• Computer literacy and knowledge of meat processing/manufacturing environments will be advantageous.

Key Responsibilities

• Supervise the end-to-end production of sausages, boerewors, burgers, meatballs, and value-added meat products.
• Ensure production targets, quality standards, and productivity requirements are achieved.
• Monitor stock control, stock rotation, product appearance, packing, and labelling standards.
• Ensure compliance with food safety, hygiene, quality, and legal requirements.
• Identify and report quality or maintenance non-conformances and implement corrective actions.
• Develop and improve production processes to enhance efficiency and product quality.
• Supervise production staff, attendance, performance, and workplace discipline.
• Promote a positive working environment and support team development.
• Ensure compliance with SHEQ, PPE, hygiene, and Occupational Health & Safety requirements.